Ploughiggins9308

The utilization of Asian carp in surimi production could also contribute to relieving the overflow of Asian carp in the United States.High-voltage electrostatic field (HVEF) as an emerging green technology is just at the beginning of its use in meat products and by-products processing. In this study, we employed duck oil to produce duck-oil-based diacylglycerol (DAG), termed DDAG. Three different DDAG volume concentrations (0, 20%, and 100%) of hybrid duck oils, named 0%DDAG, 20%DDAG, and 100%DDAG, respectively, were used to investigate their thermal oxidation stability in high-voltage electrostatic field heating and ordinary heating at 180 ± 1 ℃. The results show that the content of saturated fatty acids and trans fatty acids of the three kinds of duck oils increased (p < 0.05), while that of polyunsaturated fatty acids decreased (p < 0.05) from 0 h to 8 h. After heating for 8 h, the low-field nuclear magnetic resonance showed that the transverse relaxation time (T21) of the three oils decreased (p < 0.05), while the peak area ratio (S21) was increased significantly (p < 0.05). The above results indicate that more oxidation products were generated with heating time. The peroxide value, the content of saturated fatty acids, and the S21 increased with more DAG in the duck oil, which suggested that the oxidation stability was likely negatively correlated with the DAG content. Moreover, the peroxide value, the content of saturated fatty acids and trans fatty acids, and the S21 of the three concentrations of duck oils were higher (p < 0.05) under ordinary heating than HVEF heating. It was concluded that HVEF could restrain the speed of the thermal oxidation reaction occurring in the duck oil heating and be applied in heating conditions.Gluten-free rice flour noodles with a flavor and texture profile preferred by the Japanese people were developed. The rice noodles contained potato starch (PS) as a binder. "Koshihikari" was selected from several candidate varieties based on its pasting properties. Since the Japanese people prefer the chewy texture of wheat flour "Udon" noodles, first, the stress-strain characteristics of "Udon" noodles in Japan were quantified, using a mechanical test. Next, different formulations of rice noodles were prepared by changing the amount of PS blended into the noodles. The mechanical tests on wheat and rice noodles show that rice noodles made from 85% rice flour and 15% PS have a texture similar to that of "Udon" noodles. Brown rice noodles containing roasted brown rice flour were also developed. Since brown rice flour hinders the binding of the dough, it was necessary to increase the amount of PS to increase the binding of roasted brown rice flour. Finally, noodles with 70% white rice flour, 10% brown rice flour, and 20% PS were produced. The gas chromatography-mass spectrometry analysis of the volatile compounds contained in white rice noodles and brown rice noodles identified the volatile compounds characteristic each of type.The primary pollutants in cereal products are aflatoxins B1 (AFB1), zearalenone (ZEN), and deoxynivalenol (DON). In this study, anti-AFB1 MAb (4C9), anti-ZEN MAb (2A3), and anti-DON MAb (1F10) were developed and used in time-resolved fluorescence immunoassay microfluidics to determine AFB1, ZEN, and DON in agricultural products. The linear range for AFB1, ZEN, and DON were 0.05~2.2 μg/kg, 1.45~375.75 μg/kg, and 11.1~124.2 μg/kg, respectively. In maize, the recoveries of AFB1/ZEN/DON were 92~101%, 102~105%, and 103~108%, respectively. High-performance liquid chromatography and the proposed approach had a good correlation. Time-resolved fluorescence immunoassay microfluidics is a highly efficient and sensitive field detection method for fungal toxins in agricultural products.Yeast plays a key role in the production of alcoholic beverages. Effective fermentation requires appropriate conditions to ensure the production of high-quality beer. The paper discusses the effect of dry brewing yeast (Saccharomyces cerevisiae and Saccharomyces pastorianus) after rehydration with water exposed to low-temperature, low-pressure glow plasma (PTW) in the atmosphere of air (PTWAir) and nitrogen (PTWN) in the course of the fermentation process, the formation of volatile compounds and other quality parameters of the finished beer. The obtained results show that the lager yeast strain initiated the process of fermentation faster after rehydration in the presence of PTWAir compared to all of the other treatments. It was observed that PTWAir significantly changed the composition of volatile compounds in the finished beer, especially by increasing the number of terpenes, which are compounds that positively shape the aroma of beer. In the case of PTWN samples, lower alcohol content, real extract, apparent extract and amount of biomass were observed in all analyzed strains.The production of fish protein hydrolysates from bighead carp (Hypophthalmichthys nobilis) using ficin enzymes was achieved in optimal conditions of 3% enzyme/substrate ratio, 40 °C temperature, and pH 6. Three different hydrolysis times, 1, 3, and 6 h, were investigated, and their degree of hydrolysis (DH) values were 13.36%, 17.09%, and 20.15%, respectively. The hydrolysate yield values increased with DH increase, and the highest yield was obtained at DH 20.15%. The crude protein content increased from 80.58% to 85.27%, and amino acid compositions increased from 78.33% to 83.07%. The peptides formed during hydrolysis indicated low molecular weight that might improve functional characteristics of fish protein hydrolysates, including protein solubility, which ranged from 84.88% to 95.48% for all hydrolysates. The thermal degradation of hydrolysates occurred from 160 to 168 °C with intensive endothermic peaks. Results revealed that oil holding capacity was higher at DH 13.36%; water holding capacity was higher when DH increased. Hence, fish protein hydrolysates (FPH) from bighead carp have improved functional properties, and can be utilized as supplements and excellent protein sources in various uses in food applications.Radio frequency (RF) heating has the advantages of a much faster heating rate as well as the great potential for sterilization of food compared to traditional thermal sterilization. selleckchem A new kettle was designed for sterilization experiments applying RF energy (27.12 MHz, 6 kW). In this research, beef sausages were pasteurized by RF heating alone, the dielectric properties (DPs) of which were determined, and heating uniformity and heating rate were evaluated under different conditions. The results indicate that the DPs of samples were significantly influenced (p < 0.01) by the temperature and frequency. The electrode gap, sample height and NaCl content had significant effects (p < 0.01) on the heating uniformity when using RF energy alone. The best heating uniformity was obtained under an electrode gap of 180 mm, a sample height of 80 mm and NaCl content of 3%. The cold points and hot spots were located at the edge of the upper section and geometric center of the sample, respectively. This study reveals the great potential in solid food for pasteurization using RF energy alone. Future studies should focus on sterilization applying RF energy and SW simultaneously using the newly designed kettle.Herein, we have fabricated starch-borax double cross-linked network (DC) hydrogels with tough and self-healing properties using a one-pot method. The addition of borax significantly increased the storage modulus and loss modulus of these starch-borax DC hydrogels. The maximum compression stress (~288 kPa) of starch-borax DC hydrogels containing 5% borax was about ten times greater than that of a pure-starch hydrogel. The texture profile analysis values of the DC hydrogels-including hardness, springiness, cohesiveness, and adhesiveness-increased compared to pure-starch hydrogels. In addition, starch-borax DC hydrogels exhibited excellent self-healing and shape-recovery properties. These DC hydrogels, with a variety of excellent properties, have potential applications in agricultural, biomedical, and industrial fields.The effect of an edible pectin-based coating supplemented with a lemon byproduct extract on the quality attributes of fresh-cut carrots was studied. Color, hardness, microbial growth, respiratory activity, and antioxidant properties of fresh-cut carrots were studied during 14 days of storage at 4 °C. The application of a pectin-based coating containing a lemon byproduct extract preserved carrots' physiological parameters, reduced their physiological activity and, thus, delayed senescence. This aspect was also confirmed by the reduced O2 consumption of the coated carrots due to the slowing down of the product's metabolic reactions. Moreover, coated carrots were characterized by limited changes in colour (ΔE < 3) and white-blush development on both cortical tissue and vascular cylinder, and the presence of calcium chloride in the coating formulation helped to maintain carrots' hardness throughout storage. In addition, treatment with pectin-based coating and lemon byproduct extract improved microbiological stability of fresh-cut carrots, showing the lowest value of total bacterial count immediately after treatment (2.58 log CFU g-1). This kind of treatment also resulted in a significant preservation of valuable compounds (17.22 mg GAE 100 g-1) and antioxidant activity level (289.49 µM Trolox 100 g-1), reducing the wounding stress induced by processing operations for at least ten days.A total of 96 Black Slavonian pigs were subjected to the research, in which they were split into 6 groups. Three groups (100, 120, and 130 kg) were fed a higher level (HL) of crude protein in fodder mixtures (CPFM), and three groups (100, 120, and 130 kg) were fed a lower level (LL) of CPFM. After the pigs were slaughtered, pig carcasses were dissected and the meat and halves quality indicators were determined. According to the influence of the final body weight (BW) and nutrition of pigs on the quality of their halves, meat, and dry fermented sausages (kulens), it was concluded that feeding an HL of CPFM increased the proportion of loin, belly rib part, and chin and increased the muscle tissue in the ham, loin, shoulder, neck, and belly rib parts. However, the chemical composition of the meat and the sensory properties of the kulen were not significantly affected by feeding the pigs an HL of CPFM. It was concluded that, by selecting the final BW and adjusting the feeding strategies for pigs, it is possible to modify the conformation and composition of pig carcasses and the quality of meat and kulens produced from the Black Slavonian pig, which is important because consumers prefer products with certain characteristics and of a standard quality and are ready to pay for them.Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds. The lambs were kept with their mother at all times under an extensive management system and fed on mother's milk until naturally weaned. In the Mallorquina breed, suckling lambs (n = 20) were slaughtered after weaning and the light lambs were bred using natural pasture (n = 20) or concentrate (n = 20), and the Roja Mallorquina light lambs were fed pasture and concentrate (n = 20). The pH, colour, texture, water-holding capacity, fatty acids, volatile compounds and sensorial attributes of the meat were analyzed. No differences in meat colour or texture were observed. The highest levels of non-desirable fatty acids were observed in lambs raised using concentrate. Light lambs showed a higher aldehydes content than suckling lambs. High notes of lactic acid and milk flavour were detected.